Cosecha Harvest Bowl: A Fall Microgreens Recipe from London, Ontario

A Bowl Built for Harvest Season

In Spanish, cosecha means harvest. Growing up in Colombia, harvest time meant the table filled up with whatever the land had just given. November in London, Ontario carries the same feeling: squash piled high at the market, the last of the fall colours and maple season never far from mind.

That's the idea behind this bowl. It's warm, filling and built around what's in season right now, then finished with two things we make right here in the Forest City: a generous handful of fresh microgreens and our Cosecha vinaigrette, the golden turmeric, chia and maple dressing that won Best New Product at the 2026 SW Food Summit Flourish Awards.

Serves: 4 · Prep: 15 min · Cook: 45 min

Ingredients

• 1 medium butternut squash, peeled and cut into 2 cm cubes (about 4 cups)
• 2 tbsp olive oil
• ½ tsp salt and a few cracks of black pepper
• 1 cup wild rice blend (uncooked)
• ⅓ cup pumpkin seeds
• 1 clamshell (80 g) Forest City Microgreens Sunshine Blend (pea shoots, sunflower, broccoli, red cabbage)
• ½ cup The Green Hour Cosecha vinaigrette, plus extra for the table

Make it heartier (optional): Alternatively, you can add a can of drained, roasted chickpeas, a thinly sliced Ontario apple (Honeycrisp or Ambrosia), ⅓ cup dried cranberries and 100 g crumbled feta or goat cheese. Roast the chickpeas on the same pan as the squash.

Method

1. Roast. Heat the oven to 425°F. Toss the squash with oil, salt and pepper. Spread on a lined sheet pan and roast 25–30 minutes, flipping halfway, until caramelized at the edges.
2. Cook the rice. While the squash roasts, cook the wild rice according to the package (usually 40–45 minutes).
3. Dress it warm. Shake the Cosecha bottle well (the chia settles). Toss the hot rice with 2 tbsp of Cosecha so it soaks up the citrus and maple.
4. Build the bowls. Divide the rice into four bowls. Top with roasted squash and pumpkin seeds, plus any of the optional add-ins.
5. Finish fresh. Pile a big handful of Sunshine Blend on each bowl right before serving. Don't cook the microgreens; their crunch and freshness are the point. Drizzle with more Cosecha.

Tips

• Meal prep: Store the rice, squash and toppings together for up to 3 days. Keep the microgreens and dressing separate until you eat.
• Want more bite? Swap Sunshine Blend for our peppery Supreme Blend (rainbow radish and arugula).
• Keep it cold: Cosecha has no emulsifiers or preservatives, so keep it refrigerated and shake before every pour.

Why Fresh, Local Microgreens Make the Difference

Most greens on grocery shelves travel a long way before they reach your kitchen. Ours are grown year-round at our vertical farm in London, Ontario and harvested within days of reaching your table. Young greens like broccoli, sunflower and pea shoots pack a lot of flavour and nutrition into every bite, which is why a single handful can turn a simple bowl into a complete, vibrant meal. (Curious why we started growing them? Read Why We Grow.)

Where to Buy Microgreens in London, Ontario

• Delivered to your door: Our subscription boxes bring fresh microgreens and Green Hour dressings to homes across London.
• In stores: Find Forest City Microgreens at local retailers around the city. See where to buy.
• Shop online: Cosecha vinaigrette and the full Green Hour collection.

Quick Answers

Where can I buy fresh microgreens in London, Ontario? Forest City Microgreens grows microgreens locally in London and sells them through home-delivery subscriptions, our website and local retailers.

What dressing goes best with microgreens? A bright, slightly sweet vinaigrette lets delicate greens shine without wilting them. Cosecha's citrus, turmeric and maple pairs especially well with sweeter blends like Sunshine.

Can I cook microgreens? You can, but they're at their best raw. Add them at the very end, on top of warm dishes.